
Eggs en Cocotte
COURSE:
Breakfast
Eggs en Cocotte
Eggs en Cocotte
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 1 tbsp butter
- 1 tsp extra-virgin olive oil
- 4 button mushrooms halved and sliced
- 1 tbsp chopped onion
- 120 ml vegetable Stock
- 120 ml double cream
- 1/2 tsp salt
- Pinch freshly ground black pepper
- 2 large eggs
- 2 tbsp
- 1 tbsp chopped fresh chives
- Toast to serve
Instructions
- Select Sauté and add the butter and olive oil to the inner pot and heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally for about 5 minutes. Add the onion and cook for a further 4 minutes, or until soft.
- Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
- Divide the mixture between two ramekins, then break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
- Rinse out the inner pot and return it to the base. Add 1 cup of water to the inner pot and place the trivet inside. Place the ramekins, uncovered, on the trivet.
- Lock the lid into place. Select Pressure Cook High and time to 2 minutes (for runny yolks, 4 minutes for hard yolks) followed by quick release the pressure.
- Let the egg cups cool for a minute and top with the chives.
- Serve with toast.